Category: Makar Sankranti Recipes

Peda, Milk Fudge

Pedas are an all-time favorite sweet snack. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom. Peda can be served as a candy or as a dessert.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Making Paneer 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Indian

Servings 10 people

Ingredients

  

1x2x3x

• 4 cupa paneer home made
• 1/3 cup milk powder
• 1/2 cup sugar
• 3 tbsp unsalted butter or ghee
• 1/4 tsp cardamom powder ilachi

For Garnishing

• 1 tbsp sliced pistachios

Instructions

 

• Check the recipe for paneer and make the paneer with whole milk. For this recipe use 4 cups of milk.
• Heat the frying pan on medium. Add butter and let it melt. Next add milk, milk powder, and paneer. Mix it well.
• Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya.
• Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
• Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make pedas soft.
• Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda.
• Pedas should be served at room temperature.

Notes

Pedas can be kept for few days at room temperature and about a month refrigerated.

Keyword Gluten Free, Offering To God, Parsad, Peda

Tried this recipe?Let us know how it was!

Indian Peda Sweet Recipes – Manjula’s Kitchen 

Peda sweet, an exquisite Indian dessert, holds a special place in the hearts of many dessert enthusiasts. The good news is, crafting this delightful treat at home is easier than you might think, especially if you’ve got some whole milk in your kitchen. Now, let’s go step-by-step process on how to make these mouthwatering peda mithai.

Prepare the Paneer: 

Start by making paneer by adding lemon juice to half a cup of hot water. Boil milk on medium heat, stirring to prevent burning. When it boils, gradually add lemon juice, stirring gently. Turn off the heat when curds separate from whey. Drain using a cheesecloth-lined strainer, rinse with cold water, and squeeze out excess water. Press wrapped paneer under a heavy pan for 1 hour to remove excess water.

Get Cooking: 

Begin by heating a frying pan on medium heat. Once the pan is warm, add a small amount of butter and let it melt until it becomes a golden liquid. Following this, introduce the whole milk into the pan. Sprinkle in a moderate amount of milk powder and incorporate the paneer into the mixture. Thoroughly mix these ingredients together in the pan, ensuring an even distribution. This step helps in the creation of a cohesive and flavorful mixture that will later contribute to the overall texture and taste of the dish.

Stir, Stir, Stir: 

Cook the mixture over medium heat, and the key is to keep stirring consistently. Don’t take a break! Keep at it until you notice the mixture changing – it will start to pull away from the sides of the pan, transforming into a dough-like texture. This process usually takes about 12 minutes. When that happens, you’ve successfully created khoya, the essential foundation for making our delicious peda indian sweet.

Cool Off: 

Transfer the khoya mixture that you’ve made into a bowl. Let it cool down until it reaches a lukewarm temperature. It’s important not to use it while it’s still hot for the next step in the recipe. Allowing it to cool ensures that the khoya’s texture and consistency are just right for the following stages of the cooking process. This cooling step is crucial to achieve the desired results in your final dish.

Sweet Blending: 

Now comes the sweet part! Once the khoya is lukewarm, add in the sugar and cardamom powder. Give it a good mix and start kneading for about a minute until everything blends into a soft dough. A little tip: if you mix the sugar while the khoya is still hot, your Peda indian sweet could turn out a bit too soft. So, let the khoya cool a bit before adding the sweetness!

Shape It Up: 

After preparing the khoya mix, divide it into roughly 20 equal portions. Take each portion and shape it into a round ball. Once you have your little balls, gently press them down to create a small, flat patty shape. If you want to enhance the appearance, consider placing a few slices of pistachios on top of each pera sweet. This simple step adds a touch of elegance to your homemade peda sweet, making them not only delicious but also visually appealing.

Serve at Room Temperature: 

Your pera sweet are almost ready to be savored! To enhance their delicious taste, allow them to sit at room temperature. This simple step allows the flavors to fully develop, resulting in a more rich and satisfying indulgence. When you’re ready to treat yourself, serve up these delightful indian sweet pedas. You’ll likely find that they disappear swiftly, a testament to their irresistible appeal.

Storage Notes:

Amongst all the indian sweet recipes the Indian sweet peda is one of the most versatile sweets that can last for a few days at room temperature. If you want to savor the sweetness for a more extended period, refrigerate them for about a month.

In summary, making pera sweets at home is a rewarding and surprisingly simple process. From preparing the paneer to shaping the pera indian sweet, every step contributes to the rich flavor and texture of this delightful treat. So, gather your ingredients, follow these easy steps, and indulge in the joy of homemade peda mithai. Enjoy the sweetness!

To experiment more with indian sweet recipes you can try Modak, Pineapple Sandesh & Moong Dal Ladoo